Italian Chocolate Hazelnut Torte Recipe

This decadent Italian Chocolate Hazelnut Torte combines the luxurious flavors of dark chocolate and toasted hazelnuts in a dense, flourless cake. Originating from Piedmont, where world-class hazelnuts thrive, it delivers intense nuttiness with a fudgy texture—perfect as an elegant Italian dessert (dolci) for special occasions or indulgent afternoons.

Why You’ll Love This recipe

You’ll fall head over heels for this Italian Chocolate Hazelnut Torte because it captures the soul of Piedmontese baking in every bite. The marriage of rich, bittersweet dark chocolate and the deep, toasty flavor of freshly ground hazelnuts creates an irresistible taste that feels both sophisticated and comforting.

Being naturally flourless, it boasts a wonderfully dense yet moist crumb that melts in your mouth, offering a luxurious texture without heaviness. It’s naturally gluten-free (when using certified ingredients), making it inclusive for many diets, and it requires relatively few ingredients—yet delivers bakery-level wow factor.

Whether enjoyed plain with espresso, dusted with powdered sugar, or topped with whipped cream and a drizzle of chocolate-hazelnut spread, this torte feels special without demanding complicated techniques.

It’s make-ahead friendly, stores beautifully, and gets even better after a day as the flavors meld. Chocolate and hazelnut lovers will find it impossible to stop at just one slice—it’s pure indulgence with an authentic Italian heritage.

Yield: 10 slices

Italian Chocolate Hazelnut Torte Recipe

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Rich, flourless Italian chocolate hazelnut torte—dense, fudgy, and bursting with toasted nutty flavor from Piedmont.

Prep Time 25 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

• 200g (7 oz) whole raw hazelnuts
• 180g (6.3 oz) dark chocolate (65-70% cocoa), chopped
• 120g (½ cup + 1 tbsp) unsalted butter, cubed
• 150g (¾ cup) granulated sugar, divided
• 6 large eggs, separated (room temperature)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1-2 tbsp hazelnut liqueur (Frangelico)
• Powdered sugar or cocoa powder for dusting

Instructions

1. Get ready and toast those hazelnuts! Preheat your oven to 160°C (325°F). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes until golden and fragrant. Let them cool slightly, then rub in a clean towel to remove most skins (a few left is fine for extra flavor).
2. Grind the magic Pulse the cooled hazelnuts in a food processor with 2 tbsp of the sugar until finely ground but not pasty—think coarse sand texture. Set aside.
3. Melt into bliss In a heatproof bowl over simmering water (or microwave in short bursts), gently melt the chopped dark chocolate and butter together, stirring until silky smooth. Remove from heat and let cool slightly.
4. Whip up some sunshine In a large clean bowl, beat the egg yolks with 100g (½ cup) sugar and vanilla using electric beaters until pale, thick, and creamy (about 3-4 minutes).
5. Bring it together Stir the melted chocolate-butter mixture into the yolk mixture until fully combined. Fold in the ground hazelnuts and a pinch of salt (add liqueur here if using). The batter will be thick and luscious.
6. Time for fluffy clouds In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50g (¼ cup) sugar and beat to stiff, glossy peaks.
7. Gentle folding is key Add a big spoonful of whites to the chocolate batter and fold gently to lighten it. Then carefully fold in the rest of the whites in 2-3 additions—keep it light and airy!
8. Into the pan with love Grease a 23cm (9-inch) springform pan and line the bottom with parchment. Pour in the batter and smooth the top gently.
9. Bake to perfection Bake for 35-40 minutes until the center is just set (a toothpick should come out with moist crumbs). The top may crack—that’s normal and beautiful! Cool completely in the pan on a rack.
10. Serve with joy Release from the pan, dust generously with powdered sugar or cocoa, slice, and savor every rich, nutty bite. Pair with espresso or whipped cream for pure Italian bliss!

Notes

• Naturally gluten-free (use certified GF ingredients if needed).
• Best flavor develops after 24 hours.
• Cracks on top are characteristic and add rustic charm—no need to hide them!

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 413Total Fat 31gSaturated Fat 11gUnsaturated Fat 19gCholesterol 140mgSodium 48mgCarbohydrates 29gFiber 3gSugar 25gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Toast the hazelnuts until golden and fragrant for maximum flavor depth—skip this and the torte loses its signature taste. Grind hazelnuts in short pulses to avoid turning them into hazelnut butter; a slightly coarse texture adds nice bite.

Use high-quality dark chocolate (65-70% cocoa) for balanced richness without excessive sweetness. Separate eggs carefully—no yolk in the whites—or they won’t whip properly. Fold the mixtures gently to keep the airy texture; overmixing deflates the egg whites. Line the bottom of your springform pan with parchment for easy release.

Cool the cake completely in the pan to prevent cracking. For extra decadence, brush the cooled torte with a little Frangelico or rum syrup before serving. Serve at room temperature for the best flavor and texture—straight from the fridge it can feel too firm.

Ingredients Notes

Hazelnuts are the star here, so choose raw, shelled ones (preferably high-quality Italian tonda gentile if available) and toast them yourself for superior aroma and taste. Dark chocolate should be good-quality (65-70% cocoa solids) for deep flavor without being overly bitter.

Eggs provide lift and richness—use large, room-temperature ones for best volume when whipping. Butter adds silkiness and helps bind everything; unsalted lets you control the salt level. Sugar balances the bitterness—granulated works perfectly, though some recipes use a touch of brown for warmth.

A pinch of salt enhances all the flavors, and optional vanilla or a splash of hazelnut liqueur (like Frangelico) elevates the gianduia profile. This combination creates a naturally gluten-free, intensely flavorful torte that celebrates simple, premium ingredients.

Variations and Substitutions

For a pure hazelnut version, omit the chocolate and increase hazelnuts to 300g with a touch more sugar. Add 1-2 tbsp cocoa powder for deeper chocolate intensity without changing texture. Stir in 100g roughly chopped dark chocolate chunks for melty pockets. For a boozy twist, add 2 tbsp Frangelico, rum, or espresso to the batter.

Make it dairy-free by swapping butter with coconut oil or vegan margarine (flavor changes slightly). Use almond meal instead of hazelnuts for a different nutty profile, though it loses the classic gianduia essence.

For a lighter version, reduce sugar by 20-30g or fold in whipped cream topping instead of ganache. Top with chocolate-hazelnut spread (Nutella-style), ganache glaze, fresh berries, or candied hazelnuts for presentation flair. For Passover, this flourless torte works beautifully as-is.

Storage Options

Store the cooled torte in an airtight container at room temperature for up to 3 days (flavors improve on day 2). Refrigerate for up to 7 days; bring to room temperature before serving for best texture. Freeze whole or in slices (wrapped tightly in plastic and foil) for up to 2 months—thaw overnight in the fridge.

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